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Fruit pies are baked at two temperatures to ensure a crisp bottom crust and properly cooked fruit. Spy apples are the best apples to bake with because they hold their shape and do not turn to mush. If they are unavailable, use any tart apple.

Servings: 8


1 recipe Perfect Pie Pastry (see recipe below)

5 to 6 spy apples

½ cup granulated sugar

¼ cup brown sugar

1 tablespoon all-purpose flour

¼ teaspoon nutmeg

1 teaspoon cinnamon

Grated rind of ½ lemon

Grated rind of ½ orange

1 tablespoon orange juice

1 tablespoon butter


Preheat the oven to 425 F. Roll out half the pastry on a floured board and fit into a 9-inch pie plate or a flan pan with removable base. Peel, core and slice the apples.

Combine the sugars, flour, nutmeg, cinnamon and grated lemon and orange rind in a large bowl. Toss the apples into the mixture. Sprinkle with orange juice. Pile into the pie shell, mounding the filling high in the centre. Dot with butter.

Roll out the remaining pastry and fit over the apples. Trim and crimp the edges together. Make two vents in the centre of pie to allow steam to escape. Bake for 10 minutes. Lower the heat to 375 F and bake for a further 35 to 40 minutes, or until the crust turns golden and the filling is bubbling.

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